Chopped green onion (or the white part of a Japanese leek sliced thinly)
Prick the chicken wings several times with a fork and place in a heat-proof dish. Add the ◇ ingredients and gently massage the chicken. Microwave (at 600w) for about 4 minutes.
Mix together the cooking liquid from step 1 and the ◆ ingredients. Brown the chicken wings on both sides in a frying pan. In step 1 the chicken wings are already cooked through so just brown the surface.
Add the cooking juice and the ◆ mixture into step 2. Adjust the heat to low to medium so as not to allow the sauce to burn. Reduce the sauce and coat the chicken wings with the sauce.
When the sauce is reduced as in this picture add the mirin and allow it to thoroughly incorporate itself into the sauce. Add the sesame seeds while crushing them with your fingers.
Place the chopped green onion or white part of Japanese leek sliced thinly on top. They also taste great served with shichimi spice.
You can use wing tips for making stock. I always cook the wing tips in this dish and eat the small amount meat from them.
Story Behind this Recipe
When I seasoned chicken wings with our glossy sweet miso one day and they were delicious.
I used a non-stick frying pan. If the sauce looks like it might burn in step 2 add more oil. When you eat them it will be very messy so remember this before serving. By adding some mirin at the end the miso sauce will turn out glossy.